Join us at BCC for our Spring Dinner selections!

All dinners are at 6:30 p.m., Wednesday evenings (see individual dates, etc. below) 

Susan B. Anthony Center - Dining Room, Lower Level

Cost: $25 per adult, $20 for college students, $18 for other students and $12 for children (12 and under). The price includes: appetizer, salad, soup, entrée, vegetable, bread, dessert, soda, coffee, tea and one complimentary glass of wine.

Reservations: 413-236-2106 or 800-816-1233 Ext. 2106 (Mon.-Fri. 8 a.m. to 3:30 p.m.)

Please make your meal selection before calling.

March 13 - A Culinary Trip Through Greater Poland

(Kulinarna podróz po Wieklopolsce)

The Traditional food of the Greater Poland Viovodship has many aspects that many would find familiar yet specific to this region.  Like in any other country, the regional recipes derive influences from their neighbors such as, in this case, Germany.

Appetizer
"Mini Pierogi"
6 small pierogi stuffed with sauerkraut and mushrooms
(6 miniaturowe pierogi nadziewane kapusta grzybami)

Soup
Borscht
(Barszcz czerwony/Ukrainski)

Salad
Mixed Greens with Creamy Onion-Leek Dressing
(Zielona salata w cebulowo-porowym sosie)

Bread
Fresh Rolls, served warm
(Swieze bulki, podawane na cieplo)

Entrée
Steamed Yeast Dumplings with Polish Goulash and Red Cabbage
(pyzy poznanskie z gulaszem I czerwona kapusta)
OR
Breaded Chicken Breast, pan fried and served with potatoes and carrot slaw
(Kotlet z piersi kurczaka, smazone, podawane z ziemniakami I surowka z marchwi)

Dessert
Polish Crumb Cake with Rhubarb
(Kruszon nadziewany rabarbarem)

March 27 - An Evening in Germany

Appetizer
Swiss Caraway Cheese Spread - served with crackers

Soup
Vegetable Soup with Dumplings

Salad
Cucumbers in Sour Cream

Bread
Rye Bread

Entrée
Schnitzel and Spätzle - Veal cutlet and noodles, served with Asparagus
OR
Wiener Rostbraten - Steak and potatoes, served with green beans

Dessert
Apple Strudel - Served with fresh whipped crème

April 3 - Italiano Rustico

Appetizer
Family Style Antipasto

Soup
Basil Tortellini

Salad
Mixed Greens with Fried Shallots and Balsamic Vinaigrette

Bread
Italian

Entrée
Grilled Mediterranean Style Tuna with a White Wine Sauce - Served with angel hair pasta and sautéed kale
OR
Pasta Primavera - Pasta with Vegetables and garlic cream sauce served with garlic bread

Dessert
Torta Caprese - Traditional flourless Italian chocolate cake topped with homemade whipped cream

April 10 - My Thai

(Served Buffet Style)

Spring Rolls
Green Salad
Stir-fry Bok Choy/Baby Corn
Pad Thai/Fried Rice
Hot and Sour Soup
Coconut Lime Shrimp/Ginger Thai Chicken
Pineapple Mango Upside-Down Cake

April 24 - Back to the Barnyard - SOLD OUT

Appetizer
Margarita Winter Squash

Soup
Corn Chowder

Salad
Tossed Salad with Balsamic Vinaigrette

Bread
Potato Rolls

Entrée - Both entrees served with a vegetable medley and twice-baked potato
Half Baked Chicken
OR
Roast Beef with Cognac Sauce

Dessert
Apple Crisp with Vanilla Ice Cream

Appetizer
Irish Boxtys - Fried red potatoes with parmesan, Romano and panko breadcrumbs

Soup
Potato Leek

Salad
Dubliner Salad with Dijon Vinaigrette

Bread
Irish Soda Bread

Entrees
Traditional Corned Beef and Cabbage with boiled new potatoes and carrots
OR
Irish Lamb Stew with Guinness

Dessert
Irish Cream Cheesecake

May 8 - Simply Prime - FULL

Appetizer
Honey Buffalo Chicken Wings tossed in a honey glazed hot sauce

Soup
French Onion Soup - Sautéed onions mixed in a tasty beef broth topped with French bread and Gruyere cheese

Salad
Arugula
Baby arugula lettuce, red onion, cucumber, cherry tomatoes and apples with a honey balsamic dressing

Bread
Dinner rolls with honey butter

Entrée
Prime Rib - Slow roasted Prime Rib seasoned with a dry rub of spices. Served with garlic mashed potatoes and green bean almandine

Dessert
Boston Cream Pie - Graham cracker, vanilla pudding layers topped with a smooth chocolate frosting